Pumpkin Cannoli
Makes about 16 Cannoli
Ingredients:
CANNOLI SHELLS
- 1-1/4 cups sliced almonds
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
- zest of one orange
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1/4 cup heavy cream
- 4 tbsp unsalted butter
PUMPKIN CREAM
- 4 oz mascarpone cheese
- 3/4 cup powdered sugar, sifted
- 3/4 cup pumpkin puree
- 1/2 cup ricotta cheese
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- pinch of ground nutmeg
- 1/2 cup heavy cream
Method:
SHELLS:
- Preheat oven to 350°F and line baking sheets with parchment paper
- Toast the almonds in a dry pan over medium heat stirring occasionally
- Coarsely grind almonds in a food processor or mini chopper
- Place almonds in a bowl and add flour, salt and orange zest; combine
- Place the sugars, cream and butter in a small pot and cook over medium heat, stirring constantly, until the butter is melted and sugars are dissolved
- Increase the heat and bring mixture to a boil
- Remove from heat and add to almond mixture; stir to combine
- Drop batter in 2 tbsp measures onto the baking sheets; allow a space of 3 inches between cookies as they will spead during baking
- Bake for 10-12 minutes or until golden brown
- Remove from oven and allow to cool for 3 minutes then lift with a spatula and carefully form around a cannoli form or tube of a turkey baster while still warm and pliable
- Slide ‘cannoli’ off forms and cool completely
CANNOLI CREAM:
- Place the mascarpone and powdered sugar in a mixing bowl and beat until smooth
- Add the pumpkin, ricotta, and spices and mix well
- In a separate bowl whip the cream until it holds stiff peaks; fold the cream into the pumpkin mixture
- Pipe the pumpkin cream into the cannoli shells and serve